Brewcifer - Beer Recipe - Brewer's Friend

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Brewcifer

255 calories 19.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Rob
Calories: 255 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Thursday April 28th 2016
1.078
1.010
9.0%
27.9
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 lb Belgian - Wheat0.9 lb Wheat 38 1.8 5.8%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.2%
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 51.9%
0.50 lb Honey0.5 lb Honey 35 2 3.2%
5 lb Cherry5 lb Cherry 6.3 0 32.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.2%
15.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 60 min 13.8 25%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 20 min 8.35 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 5.77 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
83 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 286 B cells required
- Wyeast 3711
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
83 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 286 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4 oz       CO2 Level: 2.7 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Temperature -- 148 °F 50 min
1.75 gal Sparge -- 165 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.33 17.3  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 2.12 g | 8.5 qt) 1.55 6.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.61 2.4  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 5.88 23.5
Equipment Profile Used: System Default
 
Notes

This recipe is an imperial (strong) saison with cherries added

Add honey in last 5 minutes of boil

This beer is intended to be a fruit Saison, and to maximize the dryness for a high gravity saison with fruit, this brew needs to be re-pitched with a second yeast. Wyeast 3724 will maximize dryness, but will stall when gravity reaches 1.035.

Remove pits from cherries and sanitize in vodka.

Add cherries and Wyeast 3711 to fermentation tank when fermentation begins to stall (5-10 days into fermentation), and lower temperature to 72 degrees. Leave for 2-3 weeks and move beer to brite tank.

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  • Last Updated: 2024-10-13 21:38 UTC